Milk, skimmed, organic - Nutrition data & facts, nutritional informationHome » Milk and milk products » Unfermented milk products

Milk, skimmed, organic

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total39.5 %
   Fat, total7.6 %
   Carbohydrate, total53 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy150kJ
Protein, total3.5g
   total-N0.5g
Fat, total0.3g
   saturated fatty acids0.2g
   monounsaturated fatty acids0.1g
   polyunsaturated fatty acids0g
Carbohydrate, total4.7g
   carbohydrate, available4.7g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash0.7g
Moisture90.8g

Vitamins
Vitamin A2.66RE
   retinol2.55μg
   ß-carotene1.32μg
Vitamin D0.075μg
   D3 cholecalciferol0.075μg
Vitamin E0.008aTE
   alpha-tocopherol0.008mg
Vitamin K0μg
Vitamin B1, thiamin0.04mg
Vitamin B2, riboflavin0.17mg
Niacin equivalents0.873NE
   niacin0.09mg
   tryptophan0.783mg
Vitamin B60.05mg
Pantothenic Acid0.36mg
Biotin2μg
Folates4.8μg
Vitamin B120.48μg
Vitamin C1.3mg

Minerals
Sodium, Na44.3mg
Potassium, K158mg
Calcium, Ca124mg
Magnesium, Mg12.2mg
Phosphorus, P97mg
Iron, Fe0.03mg
Copper, Cu0.01mg
Zinc, Zn0.41mg
Iodine, I9μg
Manganese, Mn0.008mg
Chromium, Cr0.052μg
Selenium, Se1.4μg
Nickel, Ni0.803μg

Carbohydrates
Fructose0g
Glucose0g
Lactose4.76g
Maltose0g
Saccharose0g
All sugars, total4.76g
Starch0g

Lipids
C 4:00.01g
C 6:00.007g
C 8:00.004g
C 10:00.009g
C 12:00.012g
C 14:00.033g
C 16:00.089g
C 18:00.03g
C 14:10.004g
C 16:10.007g
C 18:1, n-90.067g
C 20:1, n-110.003g
C 18:2, n-60.006g
C 18:3, n-30.002g

Sums lipids
Sum saturated0.194g
Sum monounsaturated0.081g
Sum polyunsaturated0.008g
Sum n-3 fatty acids0.002g
Sum n-6 fatty acids0.006g
Trans fatty acids0.013g

Cholesterol
Cholesterol3mg

Amino acids
Isoleucin200mg
Leucine340mg
Lysine310mg
Methionine88mg
Cystine27mg
Phenylalanine180mg
Tyrosine150mg
Threonine150mg
Tryptophan47mg
Valine240mg
Arginine120mg
Histidine99mg
Alanine120mg
Aspartic acid290mg
Glutamic acid700mg
Glycine71mg
Proline340mg
Serine200mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1474